This blog is an ‘aavahan’, a beckoning to each one of you who may have access to some precious culinary pearl of wisdom in the form of recipes, health tips, anecdotes that you feel need to be documented for generations to come. Share it with us on this website by sending us a recipe along with a write-up about the person whom you are paying a tribute to.
Here are some guidelines for sending us your tribute recipe:
- Write a tribute that you would like to pay to someone in your life, in the form of a vegetarian recipe/s or even a culinary health tip/s. That person could be:
- Someone who is dear to you;
- Someone whose cooking you have loved;
- Someone whose cooking inspires you either to cook, or at least to share the recipes with others.
- A small writeup about that person followed by a recipe/s; what that person means to you; any anecdotes, what that interaction meant to your life and growth.
- In your write-up, focus on what is special about the recipe! Even if it is a very simple recipe, what made it special for you (may be a childhood memory).
- Include photographs of that person (preferably with you, and of course, old photos look great as tributes) as well as photographs of the recipe.
- Email the above to us at pedatha@pritya.com.
Check out this link as a sample of an ideal tribute recipe. Of course, you are welcome to submit it with your own special and creative touch.
This Brinjal recipe is one of the favorite dish in our house made by my mother and also at my in-laws place. Both the families are from the same village so the tastes and likes are the same in both the houses. This one is special because the whitish green big brinjal was not available in Hyderabad in those days so who ever is coming from our village we used to look forward to this precious gift from them. Nowadays it is available in our local markets but the thought and love for our village gave a special flavor to the dish.
Recipe : Ingredients :
1 big whitish green or purple color brinjal
small pingpong ball sized tamarind
2-3 green chillies
Seasoning: 3big red chillies broken into pieces
1tbsp black dal /urad dal
1/4 tsp methi seeds
1/2tsp mustard seeds
a pinch of hing
curry leaves
Method: smear brinjal with little oil all over and roast on gas till the skin becomes soft and easy to peel off
Fry all the ingredients for seasoning in little oil and keep it aside.
Peel off skin from brinjal and cut in to pieces. Grind this pulp with green chillies,salt and tamarind ( soak in hot water for few minutes ) on grinding stone to a coarse pulp,not in the mixie, that ‘s where taste lies , grind seasoning ingredients coarsely in mixie and add to the brinjal pulp and mix it well.Garnish with coriander leaves and serve with hot rice and fried butter milk chillies. I usually make sambar to go with it.
Thought of this chutney brings water in the mouth. My husband and children love this chutney .
Note : sorry I could not upload photos Hope it is ok.
This brinjal recipe is from my mother and my MIL who is no more, so when ever I make this chutney I think of her and my mother who is 85 years old and stays with my brother and remember my childhood days spent in our village. It refreshes my mind immediately and feel fresh .
Hope this will be well received by other food lovers.